Texture profile method [in food technology]
Texture profile method [in food technology]
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DOI：
10.1111/j.1365-2621.1963.tb00218.x
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发表时间：
1963-01-01
期刊：
影响因子：
--
通讯作者：
COLEMAN, JOHN A.
中科院分区：
文献类型：
--
作者：
BRANDT, MARGARET A.;SKINNER, ELAINE Z.;COLEMAN, JOHN A.
一种感官质构分析技术，根据食物的机械、几何、脂肪和水分特性、每种存在的程度以及这些特性从第一次咬到完全咀嚼的顺序来描述食物的质地复合体。使用标准标尺来测量强度。|抽象作者：作者
A technic for sensory texture profiling describes the texture complex of a food in terms of its mechanical, geometrical, fat and moisture characteristics, the degree of each present and the order in which those characteristics appear from first-bite through complete mastication. Standard scales are used to measure the intensity. || ABSTRACT AUTHORS: Authors